Today I thought I would try this. I crushed Pork Skins in a mini Blender and
I took thawed boneless chicken strips, spread mayo on each breast then rolled it in the crushed PS's then fried them. My family LOVED these..
I was wondering if anyone else had ever tried this before. It HAD CRUST! I love Crust

I did the same thing when I have done Atkins in the past, but I put the pork rinds in a plastic bag and pulverized them with a meat mallet. I dipped the chicken strips in egg then rolled them in the rinds, and fried them. They were amazing! Isn't Atkins the best? When you can have the dip of your choice and you've found a way to make the "crust" low carb, the sky's the limit.

Happy experimentation!

__________________

Daily Note: 3/3. STS again. No losses for March yet but there will be. February: -15.6 lbs!

Hey Cheryl, you're doing a good job on your weight loss - KEEP IT UP GIRLFRIEND!

GOD BLESS YOU! I feel so "stuck", but I need to throw the scale away. I promised myself I would only weigh once or twice a week, but I haven't been sticking to that and I've been feeling "stuck". Funny thing is, it's only been four days, not a week, like I've been thinking it is. The scale is EVIL.

__________________

Daily Note: 3/3. STS again. No losses for March yet but there will be. February: -15.6 lbs!

CherylB awesome profile pic there. I went to a weight loss doctor. He put me on what he called the Cave Woman diet. eat only meat, cheese eggs and green thing grown from the ground.. Its great. He told me to butter on every thing i could... and eat lots of bacon.

Today I thought I would try this. I crushed Pork Skins in a mini Blender and
I took thawed boneless chicken strips, spread mayo on each breast then rolled it in the crushed PS's then fried them. My family LOVED these..
I was wondering if anyone else had ever tried this before. It HAD CRUST! I love Crust

CherylB awesome profile pic there. I went to a weight loss doctor. He put me on what he called the Cave Woman diet. eat only meat, cheese eggs and green thing grown from the ground.. Its great. He told me to butter on every thing i could... and eat lots of bacon.

Thanks for the compliment. I went to an avatar site on line and after going through 200 pgs, I finally gave up and chose one. I like the road, because it shows I'm on a journey. No longer where I was, but no where near the end. I guess we never really get to "the end," until "the end." Is that deep, or what?

__________________

Daily Note: 3/3. STS again. No losses for March yet but there will be. February: -15.6 lbs!

Here's one of my recipes from my blog... The Bun is made from Pork Rinds...

BUNS!!! Almost 0 carb!

Raven's Mushroom/Asiago burger with"Bun".

Fixin's:

I sauteed 1/2 inch of onion (thin rings) with about a 1/4 cup sliced mushroom in butter, with granulated garlic. Then I set it aside.

Then, I took about three or four handfuls of pork rinds and crushed them in my hands (till I had a little more than half a cup) and added 1 egg, and two small handfuls of Mexi-melt cheese, and mixed them well. (It's a dry mix, don't be put off by this.

I added a little granulated garlic and basil to the mix for seasoning.

I poured about a tablespoon and a half of peanut oil into a crepe pan, and made two patties out of the mixture. (It tends to be prone to falling apart-- however, I'm stubborn-- I got two hand sized buns out of this, with a small "bonus bun" leftover. That one became a snack.

Then I fried them (on low medium heat) till they were golden brown on one side-- flipped them, and cooked them till they were golden brown on the other side.

Then I took some organic ground beef-- seasoned it with Trader Ho's beef grill seasoning, and made it into a patty to fit the "buns" I'd just made. I cooked it till just a little over medium rare.

I put the Onion/Mushroom mixture on top of the burger and covered that with two thin slices of Asiago cheese. I covered the whole thing with a lid that fit the pan, cooked for about 4 minutes or so-- until the cheese was well melted. I let it cool for about 2 minutes.

Then I placed the burger on one slice of the "bun" and slathered mustard over the other one, and topped the burger.

The completed burger held up all day-- I tend to eat one quarter of a burger at a time, with about 2 hours between each mini-meal. The bun did not get too soggy.

Or you can sit them in the fridge for 15 minutes before cooking to chill the coating so it doesn't cook so quickly before the meat. Also that helps to settle the coating so it doesn't float off as much and sully your cooking oil.

Here's one of my recipes from my blog... The Bun is made from Pork Rinds...

BUNS!!! Almost 0 carb!

Raven's Mushroom/Asiago burger with"Bun".

Fixin's:

I sauteed 1/2 inch of onion (thin rings) with about a 1/4 cup sliced mushroom in butter, with granulated garlic. Then I set it aside.

Then, I took about three or four handfuls of pork rinds and crushed them in my hands (till I had a little more than half a cup) and added 1 egg, and two small handfuls of Mexi-melt cheese, and mixed them well. (It's a dry mix, don't be put off by this.

I added a little granulated garlic and basil to the mix for seasoning.

I poured about a tablespoon and a half of peanut oil into a crepe pan, and made two patties out of the mixture. (It tends to be prone to falling apart-- however, I'm stubborn-- I got two hand sized buns out of this, with a small "bonus bun" leftover. That one became a snack.

Then I fried them (on low medium heat) till they were golden brown on one side-- flipped them, and cooked them till they were golden brown on the other side.

Then I took some organic ground beef-- seasoned it with Trader Ho's beef grill seasoning, and made it into a patty to fit the "buns" I'd just made. I cooked it till just a little over medium rare.

I put the Onion/Mushroom mixture on top of the burger and covered that with two thin slices of Asiago cheese. I covered the whole thing with a lid that fit the pan, cooked for about 4 minutes or so-- until the cheese was well melted. I let it cool for about 2 minutes.

Then I placed the burger on one slice of the "bun" and slathered mustard over the other one, and topped the burger.

The completed burger held up all day-- I tend to eat one quarter of a burger at a time, with about 2 hours between each mini-meal. The bun did not get too soggy.

I made this bun..very nommie..I picked up a Big N Tasty from McD's..ditched the bun and made this one..Very nice.

Or you can sit them in the fridge for 15 minutes before cooking to chill the coating so it doesn't cook so quickly before the meat. Also that helps to settle the coating so it doesn't float off as much and sully your cooking oil.

Metga, thanks so much for posting the tip about chilling in the fridge for 15 minutes before cooking! I had given up using pork rinds as a breading because it always fell off. Last night after reading this I tried again. I let the breaded chicken strips sit in the fridge for awhile and then pan fried them. OMG, they were soooo good! I had no problem with the coating coming off. I used the spicy pork rinds and it was delicious!